This is not the trad baked cheesecake that requires patience and lots of spare time. No, this is fresh, quick, simple and - best of all - irresistibly scrumptious!
Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled "conserve" as opposed to "jam" should be safe.
And, if you feel like it, when cherries are in season, strew the top with a couple of handfuls of beautiful fruit.
Photo by Lis Parsons.
Recipe posted by Nigella